Creamy Chicken Bake

Juicy, tender chicken is smothered in a creamy, flavorful sauce in this easy weeknight dinner solution. For a complete meal, simply serve it over your favorite starch (such as rice, pasta, or potatoes) with a side of steamed vegetables. Enjoy!

Creamy Chicken Bake
Yield: 8-10 servings

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lbs)
• salt & pepper, to taste
• 1 (10.5 oz) can gluten free cream of chicken condensed soup
• 1 (10.5 oz) can gluten free cream of mushroom condensed soup
• 1 cup sour cream
• 1 tsp onion powder
• 1 tsp paprika

Directions

1. Preheat oven to 350°F.
2. Lightly grease 9x13 baking dish with nonstick cooking spray. Place chicken breasts in single layer in prepared pan and season with salt & pepper, to taste.
3. In medium bowl, mix together cream of chicken soup, cream of mushroom soup, sour cream, and onion powder. Spread mixture evenly over chicken breasts in baking dish and sprinkle with paprika.
4. Bake 50-60 minutes, or until chicken breasts reach internal temperature of 165°F and cream sauce is lightly browned.
5. Serve over rice, pasta, or potatoes with a side of steamed vegetables.

Recipe adapted from 100k Recipes.

Creamy Peanut Butter Fudge

Fudge is a Christmas tradition in our house. I've been making my cookies & cream fudge for over a decade now, so it's the gold standard that all other fudge recipes get compared with. And let me tell you, my kids said they have found a new favorite in this creamy peanut butter fudge! It's smooth, rich, and full of flavor. I will definitely be adding this recipe to our annual holiday baking list!

Creamy Peanut Butter Fudge
Yield: 9x13 pan

Ingredients

• 2 1/2 cups sugar
• 3/4 cup (1 1/2 sticks) butter
• 2/3 cup (5 oz can) evaporated milk
• 1/3 cup creamy peanut butter (I use Jif)
• 7 oz jar marshmallow creme
• 10 oz pkg peanut butter chips

Directions

1. Line shallow 9x13 baking pan with parchment paper (leave extra hanging over two longer edges for easier removal after cooling); set aside.
2. Combine sugar, butter, and evaporated milk in medium, heavy-duty saucepan over medium heat. Bring to full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
3. Stir in peanut butter, marshmallow creme, and peanut butter chips; mix until smooth.
4. Pour fudge into lined pan.
5. Cool at room temperature until pan is no longer warm (about 2-3 hours). Then move pan to refrigerator to chill (about 1-2 hours).
6. Lift fudge from baking pan using parchment "handles" and discard parchment. Cut into small pieces. Store in refrigerator in airtight container.

Recipe adapted from Art and the Kitchen.

Vegan Sour Cream

Just like its dairy-filled counterpart, this vegan sour cream is thick, creamy, tangy, and deliciously satisfying!

Vegan Sour Cream
Yield: 2-3 cups

Ingredients

• 1 1/2 cups raw cashews, soaked in water overnight
• 3/4 cup water
• 2 Tbsp apple cider vinegar
• 1 Tbsp fresh lemon juice
• 1/2 tsp salt
• OPTIONAL: 1 cup unsweetened non-dairy yogurt

Directions

1. Drain water from cashews and add to high powered blender (such as Nutri Ninja). Add 3/4 cup fresh water, apple cider vinegar, lemon juice, and salt. Blend until very smooth. (I run multiple blend cycles on my Ninja to reach the perfect consistency.)
2. Pour cashew mixture into a bowl and stir in yogurt. This is optional, but it elevates the sour cream to another level in terms of texture and flavor!
3. Use sour cream immediately, or transfer to a small covered container and refrigerate for up to a week. (It also freezes well.) Enjoy!

Recipe adapted from Nora Cooks.

Creamy "Caesar" Salad Dressing

I'll be the first to admit that this dressing tastes nothing like true caesar (at least to me, anyway). I think this recipe gets its name largely because of the secret ingredient found in traditional caesar salads: anchovy paste. Nevertheless, this creamy, zesty dressing is delicious and will brighten the taste of any salad!

Creamy "Caesar" Salad Dressing
Yield: about 16 oz

Ingredients

• 1 cup mayonnaise
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 2 tsp anchovy paste
• 2-4 garlic cloves, finely minced
• 1 tsp black pepper

Directions

1. Place all ingredients in salad dressing shaker.
2. Gently shake until evenly mixed.
3. Refrigerate at least 2 hours before serving.
4. Dressing remains fresh up to 1 week in refrigerator.

Serving Suggestion

• Toss dressing with a blend of Brussels sprouts, Napa cabbage, kohlrabi, broccoli, carrots, and kale.
• For added protein, sprinkle individual servings with crumbled bacon, toasted cashews, hemp hearts, sunflower kernels, chickpeas, or your favorite salted nut.

Recipe adapted from The Endless Meal.

Cashew Cream

This versatile plant-based alternative to traditional dairy products (think: heavy cream, sour cream, and the like) can be used in both sweet and savory dishes. The cream takes on the flavor of the ingredients used to season it, and the consistency can be made as thick, or as thin, as a recipe calls for. Flexibility is the name of the game!

Cashew Cream
Yield: up to 2 cups

Ingredients

• 1 cup raw cashews
• 1/3 to 3/4 cup water, depending on desired thickness

Directions

1. Place cashews in bowl and cover with water. Let soak at least 3 hours, or overnight.
2. Drain completely. Combine cashews with fresh water and blend until very smooth (about a minute in high-powered blender, such as Nutri Ninja).
3. For sweet cream: use 3/4 cup water and add 1/8 tsp salt, 1/2 tsp pure vanilla extract, and 1-2 Tbsp sugar or maple syrup.
4. For savory cream: add pinch of salt and lemon juice, nutritional yeast, herbs and/or spices, to taste.
5. For homemade cashew milk: use 3 cups of water.
6. Cream lasts 3-4 days in refrigerator, or it can be frozen.

Recipe adapted from Chocolate Covered Katie.

Creamy Garlic Stuffed Pork Chops

Stuffed with a creamy garlic cheese filling for a juicy inside and coated in golden panko breadcrumbs for a crispy outside, these pan-fried cutlets are tender, bursting with flavor, and come together in about 30 minutes!

Creamy Garlic Stuffed Pork Chops
Yield: 4 pork chops

Ingredients
8 oz cream cheese, softened
1/2 tsp black pepper
1/2 Tbsp garlic powder
1/2 cup shredded cheese
2 strips bacon, cooked & crumbled
4 boneless butterfly-cut pork chops
salt, to taste
pepper, to taste
8 toothpicks
1/2 cup almond flour
2 eggs, beaten
1 cup panko breadcrumbs
4 Tbsp olive oil

Directions
1. Preheat oven to 350°F. Line baking sheet with foil and coat with nonstick cooking spray; set aside.
2. In large bowl, combine cream cheese, pepper, and garlic powder with fork, stirring until thoroughly mixed. Stir in shredded cheese and bacon. Set aside.
3. Season all sides of pork chops with salt and pepper. Spoon 1/4 of cream cheese mixture onto each pork chop. Seal pork chop closed with two toothpicks.
4. Coat stuffed pork chops first in almond flour, then egg, and lastly breadcrumbs.
5. Heat olive oil in pan over medium heat. Fry pork chops for 2-3 minutes per side, until breadcrumbs are brown and crispy. Remove chops from heat and place on prepared baking sheet.
6. Bake stuffed pork chops for 20-25 minutes, or until cheese is bubbling and starting to brown. Meat thermometer inserted in pork should reach 160°F.
7. Serve immediately and enjoy!

Recipe adapted from Tasty.

Creamy Pea Salad

This side dish can be prepared ahead of time, so it is perfect when you are entertaining guests in your home or need to bring a potluck dish to share at an event.

Creamy Pea Salad
Yield: 6-8 servings

Ingredients
2 (16 ounce) packages frozen peas, thawed
1/2 cup diced cheddar cheese
1/2 cup diced mozzarella cheese
1 medium white onion, chopped
1 cup mayonnaise
salt & pepper, to taste
4 bacon strips, cooked & crumbled (can substitute bacon bits)

Directions
1. In medium bowl, combine peas, cheeses, onion, mayo, salt, and pepper; mix well. Refrigerate until serving.
2. When ready to serve, sprinkle with bacon.

Recipe adapted from Taste of Home.

Tangy Coleslaw

Having lived in Texas, I'm a big fan of BBQ, and one of the side dish staples is coleslaw! Sometimes I get a hankering for that cool, crunchy texture amidst all that creamy sauce. But not just any coleslaw will do... I want it to be full of flavor. That's where this recipe comes in! This bright and tangy side dish is sure to be a crowd-pleaser at your next picnic, potluck, or party.

Tangy Coleslaw
Yield: serving size varies

Ingredients
1 cup mayonnaise
2 tsp apple cider vinegar
1/4 tsp Worcestershire sauce
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp sugar
16 oz bagged coleslaw mix
sliced green onions (optional, to taste)

Directions
1. Combine all ingredients in large bowl. Toss to coat evenly.
2. Refrigerate 2 hours before serving.

Recipe adapted from "Tangy Coleslaw" found on page 161 of The Joy of Cooking by Irma S. Rombauer.

What's for Dinner?

That's the very question I asked myself this morning when planning out my family's meals for the day. Yesterday I was full of inspiration (pork chops on the grill, spinach salad, and mashed potatoes!), but today... not so much. So I took a look in my pantry, threw some ingredients in the crock pot, and the result was delicious! (And you know what? With the red and green colors, it's rather festive for the season, too!)

Creamy Chicken with Spinach & Sun Dried Tomatoes
Crock Pot Recipe

Ingredients
1-2 lbs boneless, skinless chicken breast (fresh or frozen)
10.5 oz can gluten free cream of chicken soup (see this post for details)
8 oz package cream cheese, softened
10 oz box frozen chopped spinach, thawed
3 oz package sun dried tomatoes*
salt, to taste

Directions
1. Place chicken in slow cooker. Top with cream of chicken soup.
2. Cover. Cook on low 6-8 hours.
3. Shred chicken with two forks. Stir in cream cheese.
4. Squeeze excess moisture from chopped spinach. Add to slow cooker along with sun dried tomatoes. Stir.
5. Replace cover and cook additional 1-2 hours for flavors to develop.
6. If desired, top individual servings with shredded cheese, bacon crumbles, etc.

* I used these julienne cut sun dried tomatoes from Trader Joe's.

Notes
• If using whole sun dried tomatoes, make sure to chop or slice into smaller pieces.
• If using oil packed tomatoes (from a jar), drain well on a paper towel before adding to slow cooker.